This festive apple crumb pie recipe has a flaky backside crust, tightly packed layers of cinnamon-spiced apples, and a golden brown crumble topping that appears spectacular however is lightyears simpler to make than twiddling with a sophisticated lattice. Letting the selfmade pie dough relaxation earlier than rolling it out is important because it ensures even hydration. Permitting it to relaxation once more after becoming it into the pie plate lets the glutens to chill out, stopping the pie crust from shrinking whereas it bakes. Retaining the dough chilled at each levels makes dealing with simpler and virtually ensures flaky layers.
For this recipe, as for our double-crusted deep-dish apple pie, we like utilizing sliced apples within the filling—not chunks or wedges. (If apple cubes are extra your vibe, go along with our Dutch Apple Pie as an alternative.) Slices soften into one another as they bake, leaving much less room for air pockets to develop, which can trigger gaps. A mandoline may also help. The recipe requires Granny Smiths, however any tart apple will work (try our information to one of the best apples for making pie).
We’ve saved the crumble topping nut-free, however in order for you an extra-crunchy apple pie, toss in a handful of chopped walnuts or pecans (no have to toast them first; they’ll get sufficient colour because the pie bakes). If you happen to discover the highest of the pie browning too rapidly, loosely tent the pie plate with aluminum foil to complete baking.